I enjoy pork chops, served with broccoli and sweet potatoes. It is a quick and effortless dish. The pork chops can be substituted for chicken breasts.

By Nkem

Mala mohodu or Tripe is the stomach of the cow or sheep and is an acquired taste, so you either love it or hate it. I am a fan of tripe, especially over the winter months. Cleaning tripe is a daunting and time consuming task. I normally clean the trip, then leave it to soak in vinegar and lemon water for an hour, to disinfect it. I prefer tripe that is in its natural state and not bleached, however the same recipe would also apply to bleached tripe. Tripe has a high water content and shrinks by about 60% once it has been boiled. It freezes well, so one can divide into portions and freeze. The mash adds creaminess to the dish.

By Nkem

Chicken breast fillets are meaty and easy to eat. If not well prepared, they can dry out very quickly as they have very little fat content. For this recipe, I use skinless breast fillets, These are great served with salad, potato wedges or fried rice. You can select breast with bone and skin, but it will need a slightly longer time in the oven.

By Nkem

Grilling fish over hot coals gives it a unique, mouthwatering taste. The skin is crispy with a slight char. For this recipe I used Angelfish/Brama brama, which is high in protein, contains very little fat and has a firm flesh.

By Nkem

I enjoy beef liver, but my kids don’t like it and I am yet to meet a child that enjoys organ meat. This is a perfect meal accompanied by steamimg hot pap, pasta, mash potatoes or on its own.

By Nkem

Samp is an Southern African staple dish made from dried corn kernels, which go through a process of being pounded until the outer coating is removed. Samp can be served with a variety of meats and vegetables.

By Nkem

If you have a functional oven, then this is one of the easiest dishes to make. Once the chicken is in the oven, I leave it and do other things. Allow the chicken to rest for 10min before carving.

By Nkem

This is a popular southern African dish, loved by both young an old. This dish consists of simple hearty ingredients. I normally combine, spinach, beetroot leaves, turnip leaves, kale and/or pumpkin leave depending on what I have available. Take care to thoroughly wash the leaves. Like most traditional meals, it is eaten using fingers.

By Nkem

Simple and delicious pasta dish! Great for popping into a container for a picnic or having it on the road.

By Nkem

A little goes a long way and always a crowd pleaser. The colour of the cooked bacon is pink so do not panic and think that the meat is not cooked through in the center.

By Nkem

Boerewors/wors is a traditional South African sausage made from beef and pork. It is best prepared over a barbeque, but can also be pan fried. Serving suggestions: with pap, mash or in a roll. To retain the moisture of the boerewors, avoid poking with any sharp objects, rather use tongs.

By Nkem

This is a succulent and tasty piece of meat cooked over a barbeque fire great for lunch or dinner. It is boneless and easy to slice. Leftovers can be served the following day in a club sandwich with mayo, pickles, carrots, cheese, tomatoes etc!

By Nkem